Flourless Chocolate Molten Lava Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Course
Dessert
Flourless Chocolate Molten Lava Cake
Description
The Flourless Chocolate Molten Lava Cake is crafted by melting butter and chocolate together, then carefully folding this into whipped eggs and sugar to introduce air for lightness. The optional almond meal adds subtle texture while maintaining the cake's dense, fudgy quality. The cake is baked until the top forms a firm crust while the inside remains molten and flowing, a characteristic hallmark of lava cakes.
The texture offers a balance of a soft, slightly set exterior and a rich, liquid chocolate center that gently oozes when cut. This contrast enhances the indulgence of the dessert. Finished by cooling for about 30 minutes to set slightly, it can be garnished with whipped cream made from heavy cream and powdered sugar, and complemented with chocolate shavings, nuts, or fresh berries.
Serving this dessert immediately ensures the warm, flowing center condition is retained. It pairs well with vanilla ice cream to temper the intense chocolate with creamy cold sweetness. The recipe requires careful timing in baking (12-16 minutes) to ensure the perfect molten texture without overcooking.
Ingredients
- chocolate molten lava cake
- 3/4 cup butter 1 1/2 sticks or 12 Tablespoons, melted (plus more for pan)
- 6 1/2 ounces chocolate heaping 1 cup, chopped (semi-sweet, dark, or bittersweet
- 4 egg
- 2/3 cup sugar
- 1/4 teaspoon salt sea salt
- 2 Tablespoons almond meal optional
- Whipped Cream homemade
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract optional
- GARNISH:
- chocolate shavings
- pistachio chopped
- raspberries fresh
- strawberry fresh
- vanilla ice cream
Instructions
- Preheat oven to 375 degrees.
- Butter six 4-ounce or 6-ounce ramekins. Place ramekins on baking sheet.
- In a small pot, melt butter over medium heat.
- Remove from heat and add chocolate. Stir until melted. Once chocolate is melted, set aside to cool.
- In a large mixing bowl, beat the eggs and sugar for 4 minutes, or until light and fluffy.
- Fold the melted chocolate in three increments into the egg-sugar mixture, folding well after each addition. This helps to create an aerated batter.
- Fold in the almond meal, if using. Add sea salt.
- Pour batter into prepared ramekins.
- Bake for 12 - 16 minutes or until the top is set and dry. The center will still be gooey.
- Let set and cool in pan for at least 30 minutes before serving to allow the cakes to set up.
- To make whipped cream: beat heavy cream in mixing bowl until soft peaks form. Stir in powdered sugar and whip for 30 seconds longer. Add vanilla, if so desired.
- Top chocolate cakes with whipped cream or vanilla ice cream.
- Garnish with chocolate shavings, pistachios, raspberries, or strawberries.
User Reviews
Overall Rating
5
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